This easy and delicious smoked fish salad from Jamie Oliver is a creamy, light, and fresh dish perfect for any meal. Made with hot-smoked trout, new potatoes, and a zesty horseradish dressing, it’s a simple yet flavorful option. Feel free to adjust with ingredients you have on hand for a personalized touch!
Ingredients Needed
- 800g (about 1.75 lbs) new potatoes, scrubbed
- 4 tablespoons crème fraîche or soured cream
- 2 lemons
- Extra virgin olive oil
- 4 heaped teaspoons of fresh horseradish, or jarred horseradish
- 1 bunch of fresh flat-leaf parsley
- ½ a bunch of fresh chives
- 1 small bunch of spring onions, trimmed and finely sliced
- 300g (about 10.5 oz) hot-smoked trout, from sustainable sources
How To Make Smoked Fish Salad
- Cook potatoes: Scrub the potatoes and cook them in boiling salted water until tender, then drain.
- Prepare salad base: While still warm, but cool enough to handle, either cut the potatoes in half or squash them into a large salad bowl.
- Make the dressing: Add the crème fraîche, zest, and juice of 1 lemon, and 4 tablespoons of olive oil. Toss, then season with sea salt and black pepper.
- Add horseradish and herbs: Finely grate in the horseradish, tasting as you go. Finely chop the parsley and chives and add to the bowl.
- Add spring onions and fish: Trim and finely slice the spring onions. Tear in the smoked trout and mix everything.
- Balance flavors: Season to taste with more salt, pepper, and a squeeze of lemon juice. Add more horseradish for extra heat, if desired.
Recipe Tips
- Use warm potatoes: Cut or squash the potatoes while they’re still warm, as they absorb the dressing better, giving the salad more flavor.
- Balance flavors: Always taste and adjust the seasoning with extra lemon juice or horseradish to get the perfect balance.
- Fresh herbs are key: Chop the parsley and chives finely for a burst of freshness that really makes the salad pop.
- Serve immediately: For the best texture and flavor, serve the salad right after mixing so the potatoes stay slightly warm and the fish stays tender.
How To Store Leftovers?
Let the leftover smoked fish salad cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 cup (approximately 200g)
- Calories: 449
- Total Fat: 25.9g
- Saturated Fat: 7g
- Total Carbohydrate: 31.8g
- Dietary Fiber: 4.4g
- Sugars: 3.9g
- Protein: 22.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Fennel Salad
- Jamie Oliver Duck Salad
- Jamie Oliver Chickpea Salad
- Jamie Oliver Double Corn Salad
Jamie Oliver Smoked Fish Salad
Description
This easy and delicious smoked fish salad from Jamie Oliver is a creamy, light, and fresh dish perfect for any meal. Made with hot-smoked trout, new potatoes, and a zesty horseradish dressing, it’s a simple yet flavorful option. Feel free to adjust with ingredients you have on hand for a personalized touch!
Ingredients
Instructions
- Cook potatoes: Scrub the potatoes and cook them in boiling salted water until tender, then drain.
- Prepare salad base: While still warm, but cool enough to handle, either cut the potatoes in half or squash them into a large salad bowl.
- Make the dressing: Add the crème fraîche, zest, and juice of 1 lemon, and 4 tablespoons of olive oil. Toss, then season with sea salt and black pepper.
- Add horseradish and herbs: Finely grate in the horseradish, tasting as you go. Finely chop the parsley and chives and add to the bowl.
- Add spring onions and fish: Trim and finely slice the spring onions. Tear in the smoked trout and mix everything.
- Balance flavors: Season to taste with more salt, pepper, and a squeeze of lemon juice. Add more horseradish for extra heat, if desired.
Notes
- Use warm potatoes: Cut or squash the potatoes while they’re still warm, as they absorb the dressing better, giving the salad more flavor.
- Balance flavors: Always taste and adjust the seasoning with extra lemon juice or horseradish to get the perfect balance.
- Fresh herbs are key: Chop the parsley and chives finely for a burst of freshness that makes the salad pop.
- Serve immediately: For the best texture and flavor, serve the salad right after mixing so the potatoes stay slightly warm and the fish stays tender.
Jamie Oliver Smoked Fish Salad